Green Chile Frittata + Mother’s Day Brunch

Green Chile Frittata + Mother’s Day Brunch

Hi everyone!! Mother’s Day is right around the corner and I always think about brunch when it comes to Mother’s day and I’ve put together a wonderful recipe that is perfect for brunch. It’s easy, family friendly and packs a lot of nutrition punch.

I start by whisking together eggs, salt and pepper together. Then I add chopped green chiles, cilantro and 2 big handfuls of spinach and then comes my super ninja ingredient – quinoa. Quinoa is the only grain that is a complete protein which makes a wonderful plant based protein to add to your diet. Once those are combined I pour it into a tart pan or a 9″ square pan and pop it into a 375 degree oven for 30 minutes. Serve it hot or room temperature with sliced avocado and fresh salsa.

I also LOVE to pair this dish with my sweet potato and pineapple hash although rather than grating the sweet potatoes I cube them and I love that texture even more.

Happy Mother’s Day to all you mom’s out there and a very special mother’s day to the woman who brought me into this world. You have been a constant inspiration my whole life and I love your passion for cooking and dancing around the living room with the music loud.

My mom and my sisters and I a couple of years back. Love these ladies!

GREEN CHILE AND QUINOA

Soak time: 20 minutes • Prep and cook time: 1 hour Serves 12
Download Green Chile and Quinoa Frittata Here

1 cup quinoa (soaked in some water with juice from half lemon for 20 minutes, then drained and rinsed)

2 cups water or healing bone broth

1 dozen pasture raised eggs

1 large can of green chiles, chopped – you pick the heat

2 cups baby spinach

1 bunch fresh cilantro, chopped

half bunch green onions, chopped

3 teaspoons sea salt

Preheat oven to 375 degrees.

Put soaked and drained quinoa and 2 cups water in medium sauce pan and bring to boil. Reduce to simmer with lid on until cooked, 10 to 15 minutes. Remove from heat and set aside to cool.

In a large mixing bowl, whisk eggs, spinach, chiles, cilantro, green onions and salt; set aside. Stir in quinoa. and crumble the goat cheese on top.

Oil a 9×13 baking dish and pour all ingredients into baking dish. Cover with tin foil and bake for 30 minutes. Check middle and, if it is still liquid, cover casserole and bake at 400 degrees for 10 more minutes. Remove tin foil for the last 5 minutes.